steak recipies?
nelson rules
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From: the best coast
Originally Posted by 95SiR
:chuckles:
his other idiot fob friend replied with (in a fob accent of course) "i want you to trying your best" :lmfao:
his other idiot fob friend replied with (in a fob accent of course) "i want you to trying your best" :lmfao:
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From: San Jose, CA
Everyone's got some good ideas on seasonings.... but a BIG factor in how good a steak is is the type of heat you use to cook it. (BBQ tastes best... but I'm talking about how hot.)
If it's too hot, you char the outside and you don't cook the inside. If it's too low, you dry the focker up and it tastes like cardboard (and say goodbye to any medium rare lovers). I like medium rare, so the heat you want is this: at the distance from the heat that you will be putting the steak on (just above the grill or just above the pan) you should be able to only briefly put your hand there for about 1/2-1 second. If you held it any longer, the heat would hurt.
If you can't do that because it's too hot, then... it's too hot. If you can do that for longer, then it's too cold.
If it's too hot, you char the outside and you don't cook the inside. If it's too low, you dry the focker up and it tastes like cardboard (and say goodbye to any medium rare lovers). I like medium rare, so the heat you want is this: at the distance from the heat that you will be putting the steak on (just above the grill or just above the pan) you should be able to only briefly put your hand there for about 1/2-1 second. If you held it any longer, the heat would hurt.
If you can't do that because it's too hot, then... it's too hot. If you can do that for longer, then it's too cold.
Floppy Death! noES!!!
Joined: Oct 2002
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From: Scranton, PA
Originally Posted by chimchim
Everyone's got some good ideas on seasonings.... but a BIG factor in how good a steak is is the type of heat you use to cook it. (BBQ tastes best... but I'm talking about how hot.)
If it's too hot, you char the outside and you don't cook the inside. If it's too low, you dry the focker up and it tastes like cardboard (and say goodbye to any medium rare lovers). I like medium rare, so the heat you want is this: at the distance from the heat that you will be putting the steak on (just above the grill or just above the pan) you should be able to only briefly put your hand there for about 1/2-1 second. If you held it any longer, the heat would hurt.
If you can't do that because it's too hot, then... it's too hot. If you can do that for longer, then it's too cold.
If it's too hot, you char the outside and you don't cook the inside. If it's too low, you dry the focker up and it tastes like cardboard (and say goodbye to any medium rare lovers). I like medium rare, so the heat you want is this: at the distance from the heat that you will be putting the steak on (just above the grill or just above the pan) you should be able to only briefly put your hand there for about 1/2-1 second. If you held it any longer, the heat would hurt.
If you can't do that because it's too hot, then... it's too hot. If you can do that for longer, then it's too cold.
As a general rule of thumb, I agree. But I have a friend who worked in a print shop moving 100pound slabs of paper around all day, his hands are very thick because of it and he can easily tolerate much more pain than I can.
I
Joined: Jan 2001
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From: Westside til I die
Here's my fav:
Use a fork to punch holes on both sides of the steak...helps tenderize the meat and get marinade/spices in there. Then I use salt, fresh ground pepper, and garlic & herb seasoning...sprinkle on top, then rub into the steak. Place steak in a ziploc bag, grab some Zesty Italian dressing and pour on one side of the steak. Flip the bag over, pour on the other side...then shake the bag to get even distribution. Let marinate overnight in the fridge, flipping it in the morning before work.
Then when I eat, I dip in A1.
Use a fork to punch holes on both sides of the steak...helps tenderize the meat and get marinade/spices in there. Then I use salt, fresh ground pepper, and garlic & herb seasoning...sprinkle on top, then rub into the steak. Place steak in a ziploc bag, grab some Zesty Italian dressing and pour on one side of the steak. Flip the bag over, pour on the other side...then shake the bag to get even distribution. Let marinate overnight in the fridge, flipping it in the morning before work.
Then when I eat, I dip in A1.
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From: Sacramelto, home after 10 years in Texas
Depends, on good steak, just grill it. On cheap steak, marinate it, lemon or lime, red wine, Italian dressing, use your imagination. I like dry rubs on pork ribs
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From: Tampa
make sure you beat the hell outta the steaks first (use a meat hammer if you have one...but worst case, knuckles will work) then cracked black pepper (fresh) some salt rubbed over it. sautee 1 clove garlic in some butter, toss in the steak.